Dietary fat composition and tocopherol requirement: II. Nutritional status of heated and unheated vegetable oils of different ratios of unsaturated fatty acids and vitamin E

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Abstract
In studies conducted on male and female rats and involving evaluation of growth, reproductive and lactation performances and of lipid peroxidation, no evidence could be found for the need for added vitamin E (a‐tocopherol) over and above that naturally present as tocopherols in the vegetable oils investigated. These oils are in common usage in industry, i.e., liquid nonhydrogenated cottonseed oil, a lightly hydrogenated cottonseed oil and a hydrogenated soybean oil shortening. The ratio of polyunsaturates to total tocopherol in the test oils varied from 640:1 to 9:1. Even those oils obtained from a commercial frying operation after a steady state had been attained contained sufficient vitamin E to meet dietary requirements. Results of in vitro peroxide hemolysis tests conducted on the red blood cells of the test animals did not correlate well with biological performance.